Chocolate Ice Cream Mousse

Ice cream or chocolate mousse? Well, this homemade chocolate ice cream mousse is rich, decadent and utterly indulgent! It's a special chocolate recipe for those times when only the best chocolate recipes will do!

Course Dessert

Cuisine International

Prep Time 20

Cook Time 0

Total Time 20

Servings

Calories 418kcal

Author Corina Blum

Equipment

Ice cream Maker

Ingredients

150 ml double cream
150 ml milk I used semi skimmed
80 g caster sugar
3 egg yolks
100 g plain chocolate

Metric - US Customary

Instructions

Put the double cream, milk and 50g of the sugar in a small saucepan and bring to the boil gently. Stir to dissolve the sugar.
Put the remaining sugar and egg yolks in a bowl and whisk until the mixture has turned a pale yellowy colour and forms light ribbons.
Pour the cream mixture onto the sugar and egg mixture, whisking as you pour. Then pour the mixture back into the saucepan.
Stir the custard mixture over a low heat to thicken it. When it begins to thicken, take it off the heat and stir in the chocolate. I think my mistake was to let the custard get too thick at this stage.
Pour the custard into a measuring jug and stand the jug in a bowl of ice cubes to cool. If you are going to make ice cream, it is easier to pour the mixture from a measuring jug. If you are planning to leave it at chocolate mousse then any container is fine.
Eat the mousse. OR put it in an ice cream maker and good luck turning it into ice cream!

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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